Waking up on a crisp morning, inside your warm and cozy tent is a moment I treasure every camping trip. The only thing that can make that moment better is the thought of warm, gooey, scrumptious caramel cinnamon rolls just a quick 30 minute cook time away from my mouth.

I have really enjoyed using my dutch oven while camping lately. It took me a while to get on the bandwagon but now that I have found the simplicity of cooking with it, there is no looking back. One of my most favorite meals of the day is a good hearty breakfast and you can’t go wrong with cinnamon rolls. I would also suggest doing a little bit of the prep work at home, to make it faster at the campsite. I adapted this recipe from the Rhodes Bread website, and I am certainly glad I did.

Gooey Caramel Cinnamon Rolls

 

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Author: Chelsey Janes

Recipe type: Breakfast

Cuisine: American

Serves: 4

Ingredients

• 18 Cinnamon Rolls, from a tin, you will need multiple
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ cup graham cracker crumbs
• Topping:
• Frosting that comes with cinnamon rolls
• ⅓ cup caramel ice cream topping

Instructions

1. Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray.
2. In a bowl combinebrown sugar, cinnamon, and cracker crumbs.
3. Sprinkle evenly over cut rolls.
4. Cover with lid and bake at 350°F 25-30 minutes.
5. For icing combine frosting with caramel topping. Drizzle over cinnamon rolls while still warm.

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